Grilled Chicken with Edamame Skordalia

4.4(33)

Soybeans replace potatoes in this clever take on skordalia (a garlicky Greek dip). It's perfect with the grilled chicken.

by The Bon Appétit Test Kitchen·published 2008-10-23

Servings

Makes 4 servings

Total time

25 min

Calories / serving

—

Ingredients (7)

serves

Instructions (5 steps)

01Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.
02Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.
03Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.
04

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories—

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.